I always use my grandmother's recipe - everybody always comes back for more.
Bread crumbs from a stale white loaf - we eat it in industrial quantities so I do a couple of loaves, use half to stuff the turkey and half in a large tray-bake type tin.
Sprinkle fresh or dried thyme across the top and mix through. Fresh thyme - a good bunch, dried thyme a tablespoon to start with and then add more to taste as required. Also a good pinch of salt (again, you might want more later on, but wait until the butter is in as that is also salty)
Melt about 4 oz butter and mix through it. Add more butter if it seems very dry (depends how stale the bread is), then taste and add more thyme and/or salt as required.
This is the point at which I would use it to stuff the turkey.
Depending on how I am feeling, for the tin version, I might also add a finely chopped onion where the onion has been sweated in butter (I may well do this when melting the butter so the butter is nice and oniony too) and a little finely chopped fresh parsley (but not worth bothering with the dried stuff). Pack into a tin, dot with butter across the top, put foil on the top to protect it and then bake a low-medium oven for about half an hour. If you like a crunchy top and a soft base then I would take the foil off for the last 10 minutes or so.
heaven and a million miles from paxo hell. I prefer the stuffing to the turkey 
(oh and I realise it's not sage sorry, but I've never 'got' sage - maybe it's just because I was brought up with thyme stuffing but I do think it goes much better with turkey or chicken than sage does!)